Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
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Yunping Zhu
In attempt to develop an effective strategy to obtain douchi with anti-?-glucosidase functionality, Bacillus subtilis B2 was used as the initial microorganism to produce bacterial-type douchi koji capable of inhibiting ?-glucosidase activity in the current study. Various fermentation conditions, such as soybean type, fermentation time and humidity, resulted in different anti-?-glucosidase activity of the douchi koji. Regardless of soybean or black bean, the douchi koji exhibited a drastic increase in anti-?-glucosidase activity during the first 48 h of fermentation and kept a slight increase from 48 h to 96 h. The anti-?-glucosidase activities of both soybean and black bean kojis displaying the lowest at the relative humidity of 70 percent, rose up to the highest at the humidity of 90 percent and then showed a slight decrease. Under the same fermentation conditions, it is found that the soybean douchi koji exhibited higher ?-glucosidase inhibitory activity than that of black bean douchi koji. Maltose, sucrose and glucose were reduced drastically in soybean and black soybean koji after 96 h of fermentation. One of the most effective ?-glucosidase inhibitors, deoxynojirimycin (DNJ), with promising biological activity was observed both in the soybean koji and black soybean koji, which provide an inspiring strategy to produce DNJ-derived foods with low content of saccharides for the diabetic patients.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
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- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
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- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
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- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
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Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
- Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid
- Proximate Composition of Dry Fermented Turkish Sausage (Sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- Shorter Communication
- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
- Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
- Modelling of Freezing Kinetics of Extract of Betel Leaves (Piper betle L.)
